Parupu Payasam- Vishu Special

Parupu Payasam- Vishu Special

Parupu Payasam- Vishu Special

Which "Sadhya" is complete without payasam. Though there are many varieties of Payasam s this paruppu (dhall) payasam is a benchmark. Yummy to taste easy to cook. Even a beginner can succeed making this.


Pasi Paruppu (Moong Dhal)- 2 cups
Water for cooking pasi paruppu.
Coconut milk- 2 cups (1st milk)
Coconut milk- 2 cups (2nd milk)
Jaggery-250 gms
Ghee- 3 tbsp
Cashew- 1 cup


Parupu Payasam- Vishu Special

  • Heat a kadai and dry roast pasi parrupu till golden brown and a nice aroma arises.
  • Now pressure cook this pasi paruppu for 5 whistles with 4 cups of water.
  • Add second coconut milk to the cooked paruppu and let it boil.
  • Now add jaggery and stir slowly till jaggery is completely melted.
  • Add the second coconut milk and give a quick stir and put off the flame.
  • Heat another kadai with Ghee and fry cashews and elachi and add it to the payasam.
  • Serve in bowls.
Parupu Payasam- Vishu Special
Points to be noted:
  • For 1st coconut milk, grind 1 coconut with1/2 cup of hot water and extract the thick milk completely, this is the first milk.
  • To the extracted coconut add 1 cup of hot water and grind to a smooth paste and extract the second milk.
  • The first milk will be very thick and second milk will be runny.
  • After you add first milk the payasam should not boil, if it does the coconut milk will curdle.


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